The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Salmon with horseradish mash & minted greens
This mouthwatering dish is perfect proof that ‘fancy’ food doesn’t need to be complicated. A dash of horseradish instantly perks up fluffy mash, while sliced spring onions, green beans, courgettes and mangetout get a makeover with mint and yogurt. Grill your salmon, add some lemon wedges, and voila!
SWK: Source of fibre
SWK: High protein
Plants 5
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Serving size
Ingredients
- 400g potatoes
- 2 skinless salmon fillets (Fish)
- 1 tbsp horseradish paste (Horseradish Flakes, Water, Spirit Vinegar, Sea Salt, Citric Acid)
- 5 spring onion
- 80g green beans
- 80g mangetout
- 1 courgette
- 1 unwaxed lemon
- 1 handful of fresh mint
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 554
Protein: 38g
Carbs: 53g
Fat: 20g
Ingredients
- 800g potatoes
- 2 tbsp horseradish paste (Horseradish Flakes, Water, Spirit Vinegar, Sea Salt, Citric Acid)
- 8 spring onion
- 160g green beans
- 160g mangetout
- 2 courgette
- 4 skinless salmon fillets (Fish)
- 1 unwaxed lemon
- 1 handful of fresh mint
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 562
Protein: 40g
Carbs: 53g
Fat: 20g
Salmon with horseradish mash & minted greens
This mouthwatering dish is perfect proof that ‘fancy’ food doesn’t need to be complicated. A dash of horseradish instantly perks up fluffy mash, while sliced spring onions, green beans, courgettes and mangetout get a makeover with mint and yogurt. Grill your salmon, add some lemon wedges, and voila!
Cook time:
30 mins
Cuisine:
British
Food group:
Fish
Allergens: Fish, Milk
Cooking Instructions
Before you start
- 1 large saucepan
- 1 baking tray
- 1 large non stick frying pan
Do the mash
- Heat your grill to high.
- Peel the potatoes and cut them into 2cm cubes, then cook in boiling water for 15-18 mins. Drain, return to the pan and mash, then lightly season and mix in the horseradish paste.
Veg out!
- Meanwhile, slice the spring onions into 3cm pieces. Trim the green beans and cut each into 3 pieces.
- Halve the mangetout lengthways, then halve the courgettes lengthways and slice into ½cm half-moons.
Grill the salmon
- Put the salmon on a baking tray lined with foil and spritz with cooking spray. Grate the lemon zest over the salmon and grill for 10-12 mins until cooked through and flaking.
Sort your greens
- At the same time, finely chop the mint leaves.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat.
- Fry the green veg for 4-5 mins, adding a splash of water if needed.
- Remove the pan from the heat and leave to cool a little. Stir in the juice of half the lemon, all the yogurt and mint.
Dish up
- Cut the remaining lemon half into wedges.
- Serve the mash with the salmon, green veg and a lemon wedge.